Why Youโll Love This Recipe
Paula Deen’s corn casserole is a comforting, creamy, and slightly sweet side dish that’s perfect for family gatherings, holiday dinners, or potlucks. Its simple ingredients and quick preparation make it a go-to recipe when you need something delicious and satisfying. The combination of cornbread mix, creamed corn, and sour cream creates a rich, moist texture that pairs beautifully with almost any main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole kernel corn, drained
- Creamed corn
- Jiffy corn muffin mix
- Sour cream
- Butter, melted
- Shredded cheddar cheese (optional for topping)
Directions
- Preheat your oven to 350ยฐF (175ยฐC).
- In a large bowl, combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. Mix well until all ingredients are fully incorporated.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- If desired, sprinkle shredded cheddar cheese on top for an extra cheesy layer.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.
- Let the casserole cool slightly before serving.
Servings and Timing
This recipe serves 8-10 people and takes about 10 minutes to prepare, with a baking time of 45-50 minutes.
Variations
- Cheesy Twist:ย Add extra cheese inside the casserole for a gooier texture.
- Spicy Kick:ย Mix in chopped jalapeรฑos or a dash of cayenne pepper.
- Meaty Option:ย Stir in cooked, crumbled bacon or sausage for added protein.
- Herb Infusion:ย Add fresh herbs like chives or parsley for a burst of freshness.
Storage/Reheating
Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place it in the oven at 350ยฐF until warmed through, or microwave individual portions for 1-2 minutes.
FAQs
How do I know when the corn casserole is done?
The casserole is done when the top is golden brown, and the center is set but still slightly soft.
Can I make this recipe ahead of time?
Yes, you can prepare the mixture ahead and refrigerate it. Bake it when ready to serve.
Can I freeze corn casserole?
Yes, allow it to cool completely, then wrap it tightly and freeze for up to 2 months.
What can I use instead of Jiffy mix?
You can use any cornbread mix or make a homemade version with cornmeal, flour, sugar, baking powder, and salt.
Is it necessary to use both whole kernel and creamed corn?
Yes, using both gives the casserole its unique textureโcreamy yet slightly chunky.
Can I make this casserole without sour cream?
Yes, you can substitute plain Greek yogurt or mayonnaise, though the flavor may slightly differ.
How do I make it gluten-free?
Use a gluten-free cornbread mix to keep the recipe gluten-free.
Can I add vegetables?
Yes, diced bell peppers, onions, or green chilies add great flavor and texture.
What dishes pair well with corn casserole?
It pairs well with roasted meats, BBQ, fried chicken, or holiday turkey and ham.
Can I double the recipe?
Yes, just use a larger baking dish and adjust the baking time accordingly.
Conclusion
Paula Deen’s corn casserole is a simple, crowd-pleasing dish that’s rich in flavor and easy to prepare. Whether you’re serving it at a holiday feast, family dinner, or casual gathering, it’s sure to be a hit. Customize it with your favorite ingredients and enjoy this comforting classic!
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Paula Deen’s Corn Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Paula Deen’s Corn Casserole is a beloved Southern side dish that’s both simple to prepare and delightfully satisfying. This creamy and slightly sweet casserole pairs wonderfully with a variety of main courses, making it a versatile addition to any meal.
Ingredients
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can creamed corn
- 1 (8.5-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat Oven:ย Set your oven to 350ยฐF (175ยฐC).
- Mix Ingredients:ย In a large bowl, combine the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until well mixed.
- Prepare Baking Dish:ย Lightly grease a 9×13-inch casserole dish.
- Assemble Casserole:ย Pour the corn mixture into the prepared dish, spreading it evenly.
- Bake:ย Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is golden brown and set in the center.
- Add Cheese:ย Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
- Melt Cheese:ย Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Serve:ย Allow the casserole to rest for about 5 minutes before serving warm.
Notes
- Make-Ahead Option:ย You can prepare the casserole mixture in advance and refrigerate it until you’re ready to bake. If baking from cold, you may need to add a few extra minutes to the baking time.
- Variations:ย For a sweeter casserole, consider adding 2 tablespoons of granulated sugar to the mixture. If you prefer a fluffier texture, you can beat in 2 large eggs and 1 teaspoon of cornstarch with the other ingredients.
- Storage:ย Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
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